Preheat oven to 375 degrees.
Boil potatoes and celery until tender. (Don’t let them get mushy!)
Cut up chicken into cubes and cook in frying pan with a little oil, salt and pepper. Add diced onion to chicken and cook until translucent.
Add 2 tablespoons of flower to cooked chicken and onion and brown. Mix in cream of chicken soup, ½ and ½, teaspoon of celery seed, and all vegetables. Bring to a simmer to thicken adding more milk as needed. (You may need to add more salt and pepper as well.)
Pour filling into pie shell. With the extra shell, slowly pull apart from pie tin and place on top of the filled pie. Pinch sides together and brush with egg wash.
Can make up to 2 pies….
Bake for about 30-35 minutes or until crust is golden brown!